Bluefin Chutoro Recipe

Inspect and prepare

Confirm the chutoro is sashimi-grade and kept cold. Pat the fish dry with paper towels. Trim any remaining skin or sinew with a sharp yanagiba or chef's knife, leaving clean flesh.

Portion

Divide the 8 oz piece into 8 equal slices (about 1 oz / 28 g each). Using a single long, smooth pull stroke, slice at a slight angle (about 30°) to make ~1/4 inch (6–7 mm) thick sashimi slices. Wipe the blade between cuts to keep edges clean.

Season lightly

Place slices on a chilled plate spaced apart. Sprinkle sea salt very lightly and evenly across the top of the slices to enhance the fat flavor. If using oil, very lightly brush the surface with a thin film of neutral oil to add sheen and protect the tuna while plating.

Prepare garnishes

Arrange pickled ginger, thinly sliced scallions, microgreens or shiso, and toasted sesame seeds in small piles on the serving plate or on a separate small dish. Place the lemon/yuzu wedge at the side.

Prepare dipping sauce

Pour 4 tablespoons of light soy sauce into a small dipping bowl. Place a small dab (about 1 tsp) of fresh wasabi on the side of the soy; diners may mix to taste or apply wasabi directly to fish.

Serve

Set the salted chutoro slices on the plate. Offer the soy/wasabi, pickled ginger, and garnishes alongside. Optionally sprinkle a few toasted sesame seeds and a pinch of sliced scallion over the fish. For an optional bright note, squeeze a thin ribbon of lemon or a drop of ponzu over each slice just before eating.

Whisk together 1 tbsp lemon/yuzu juice, 1 tbsp light soy sauce, 1 tsp mirin and 1 tsp rice vinegar. Taste and adjust balance (add a touch more lemon if too salty). Drizzle lightly over chutoro slices (no more than 1/2 tsp per slice) or serve on the side as an alternative dipping sauce.